Martha Stewart's Cowboy Cookies |
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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Putting here for safe-keeping. Haven't tried them yet, but they sound divine. Ingredients:
vegetable oil cooking spray |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
8 ounces unsalted butter, softened |
3/4 cup sugar |
3/4 cup light brown sugar |
2 eggs |
1 teaspoon vanilla extract |
1 1/2 cups old fashioned oats |
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 c) |
3 ounces pecan halves |
1/2 cup shredded unsweetened coconut |
Directions:
1. Preheat oven to 350 degrees. Spray baking sheets with cooking spray, line with parchment, and spray parchment.
2. Sift flour, baking soda, salt, and baking powder into medium bowl.
3. Beat butter and sugars with mixer on medium-high until creamy, about 3 minutes. Reduce speed to medium and mix in the eggs, 1 at a time, beating well after each addition. Beat in vanilla.
4. Reduce speed to low and gradually add the flour mixture. Beat until just incorporated. Beat in oats, chocolate, pecans and coconut. (Dough may be refrigerated up to 3 days).
5. Drop dough onto baking sheets 3 apart. A 1 1/2 cookie scoop works well.
6. Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and cool 5 minutes. Transfer cookies to racks. Cool.
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